Kale Salad with Mint, Walnuts, and Blackberries


After living in Seattle my whole life, you would think that I would get use to the grey and rainy days. Although recently, we have been fortunate to have some amazing (/abnormal) warm and sunny weather, I am getting greedy and asking the sun gods for more. I mean, it is technically spring…right?

While mourning this less than adequate weather, I have found myself ogling the (few) tropical fruits and berries at the grocery store. Reds, purples, and blues….OH MY! I finally gave in to the overpriced pint of blackberries that were calling for me…and I’m not sorry that I did. Maybe crafting something delicious will inspire the weather change, or at least make me feel like summer is just around the corner.

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Kale Salad with Mint, Walnuts, and Blackberries

  • Servings: 2-4
  • Time: 30mins
  • Difficulty: easy


  • 1 Tbsp extra virgin olive oil
  • Juice of 1/2 lime
  • 1/4 tsp coarse sea salt
  • 1 bunch lacinato (aka dino) kale, washed and ripped into 2″x2″ pieces
  • 1 Tbsp Mint, chopped
  • 1/8 cup walnuts, chopped
  • 1 pint fresh blackberries


  1. Lay the kale and mint onto a baking sheet and cover with olive oil, lime juice, and salt. Gently massage with your hands, allowing the liquids to cover all parts of the greens.
  2. Preheat the oven to 350 degrees F, and roast the walnuts for 2-4 minutes or until aromatic.
  3. Reserve 1/2 of the blackberries for the salad. With the remaining 1/2, add them to a blender, food processor, etc. to blend until smooth.
  4. Assemble your salad. Layer kale/mint on the bottom of a plate. Next add roasted walnuts and blackberries. Gently pour blackberry puree over the salad toppings.


Nutritional Facts for 1 serving (when recipe serves 2): 240 calories, 13 grams of Fat (6 grams monounsaturated, 5 grams polyunsaturated), 29 grams of carbohydrates (11 grams fiber), 8 grams of protein, 419% vitamin A, 324% vitamin C, 23% calcium, 19% iron.